Chorizo, Beans and Rice

My husband and I went to this amazing Mexican restaurant in Washington DC called Mission. The place was super cute and had great drinks. I ordered this amazing meal with crispy pork belly, beans, rice and goat cheese…it was mmm…I want to drive all the way out there just to have it again. But back on track the meal was so delicious that I wanted to recreate it at home. It is a very simple but amazingly delicious meal. I’ve made this a few different ways with different types of chorizo. You can easily customize it however you like!

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Beans:

  • 2 links of spanish chorizo
  • 2 tsp bacon fat
  • 1 can of light red kidney beans (rinsed)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 cup of water
  • salt and pepper to taste

Cooking: Slice chorizo into 1/2 inch slices. Add the bacon fat and chorizo until the fat is rendered from the chorizo.

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Remove the chorizo and set aside. Add beans, spices and water. Cooking at medium-low heat for 10 mins. Add chorizo and simmer for another 10 mins. Keep covered and set aside.

Rice:

  • 2 cups of long grained rice
  • 2 smashed garlic cloves
  • 3 cups of water
  • 2 tbsp of olive oil
  • 1/2 tsp of salt

Cooking: Rinse out the rice. Add all ingredients into a rice cooker, turn on and leave alone.

Pork Belly:

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  • 1 pkg of salted pork belly
  • 1/2 tsp galic poder
  • 1/2 tsp paprika

Cooking: Add spices to pork belly and let sit for approx. 3o mins in fridge. In a medium heated pan cook slices until pork belly is golden brown and crispy.

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Once cool enough to handle chop into small pieces.

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Assembly: In a shallow bowl add rice, beans, and small dollops of goat cheese and a sprinkling of pork belly (its very salty so don’t overload on the pork belly as delicious as it is!).

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Buen Provecho!

 

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